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Beef Bourguignon with tender beef chunks mushrooms carrots pearl onions and rich red wine sauce garnished with parsley

Beef Bourguignon Recipe

A classic French braised beef dish with red wine, mushrooms, pearl onions, and carrots. Rich, tender, and deeply satisfying after a slow oven braise.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef chuck, cut into 2-inch pieces
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 cups dry red wine
  • 1 cup beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 3 large carrots, cut into chunks
  • 1 cup pearl onions, peeled
  • 2 cups button mushrooms, halved
  • 2 tbsp all-purpose flour
  • 2 tbsp chopped parsley

Equipment

  • Dutch Oven
  • Skillet
  • Tongs

Method
 

  1. Brown the seasoned beef in batches and set aside.
  2. Build the base with onion, garlic, tomato paste, and flour.
  3. Deglaze with wine and broth, then return the beef with herbs and carrots.
  4. Braise in the oven, then add the cooked mushrooms and pearl onions.
  5. Finish with parsley and serve over mashed potatoes or noodles.

Notes

  • Brown the beef in batches for the best flavor.
  • Cook mushrooms and onions separately before adding.
  • Tastes even better the next day.
  • Freeze leftovers for up to 3 months.